Ingredients:
- 1 lb boneless, skinless salmon fillet
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1 cup chopped broccoli florets
- 1 cup sliced cucumber
- 1/2 cup cherry tomatoes, halved
- For the Citrus-Ginger Dressing:
- 1/4 cup olive oil
- 2 tbsp fresh lime juice
- 1 tbsp grated fresh ginger
- 1 tsp honey
- 1/4 tsp salt
Instructions:
- Preheat oven to 400°F (200°C).
- Place salmon fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Bake for 12-15 minutes, or until cooked through.
- While the salmon is baking, prepare the quinoa according to package directions. Steam or sauté broccoli florets until tender-crisp.
- In a small bowl, whisk together olive oil, lime juice, grated ginger, honey, and salt for the dressing.
- To assemble the bowls, divide quinoa evenly among 4 serving bowls. Top with salmon, broccoli, cucumber, and cherry tomatoes. Drizzle with citrus-ginger dressing and enjoy!